Project Description

 

My tuna casserole is so easy, I use a bag of large noodles, somethings elbow sometimes egg noodles just depends on my mood.  Boil them up, drain and put in large soup pan, add a bag of frozen sweet peas, 4 to 6 cans of drained tuna fish – I know that seems like a lot but trust me it isn’t anymore these days as a can of tuna fish is getting smaller every time we go to buy it and we like a lot of tuna in our casserole.  I use one can of cream of mushroom soup, I buy progresso now because it doesn’t bother my stomach but you can use condensed campbell’s soup if you like.  Add about 2 tbsp of sour cream but if you like the sour cream flavor then add 4 tbsp.  Take your can that had your soup in it and add ¼ of the can of whole milk.  Pour it over the noodles.  Chop up one large while onion and add to noodles.  Chop up a can of pitted black olives and add to noodles.  Stir all your noodle up very well with everything mixed in it.  If it is not moist enough add ¼ to ½ can of whole milk.

Turn your oven on 400 degrees on Bake, this is convection oven – regular oven 425 degrees

Grate your fresh parmesan cheese, I usually do a pound or little more as we love cheese in this house LOL

Use a glass pan, mine is 13 x 9

Lightly grease your pan with extra virgin olive oil or you can use raw virgin coconut oil.  The thing to remember when cooking with coconut oil is you will change the flavor to coconut so only use it if you like it.  We love it so I cook with it a lot.  It is way healthier.

Start layering your noodle casserole mixture in the glass pan.  I layer mine like this:

  • casserole
  • parm
  • sour cream
  • casserole
  • parm
  • casserole

pop that baby in the oven for 20 to 30 minutes covered with foil shiny side up.  Always remember if you are cooking with foil that if you use shiny side to the food it is going to brown and possibly burn so I always use shiny side up. 🙂

Check your casserole at 20 minutes to make sure it is hot in middle, if it is take the foil off and cover with a small layer of grated parm or grated medium cheddar I only use tillamook cheese and a really good layer of smashed up potato chips of your liking.  You really can use whatever flavor you want and if you don’t want any flavor just use plain potatoe chips and sprinkle them on, pop it back in oven uncovered for about 10 minutes.  When the chips start turning a golden brown your fabulous yummy tuna casserole is done.  Pull it out of oven and let it stand 5 minutes.  Cut and eat.  🙂

On a side note, you can switch the tuna with chicken, beef, pork whatever you like.  You can add whatever veggies you want just make sure you use frozen.  You can omit the sour cream if you like and either use more cream of mushroom soup or milk.  You can switch the cream of mushroom soup with cream of chicken, cream os asparagus, tomato… whatever creamed soup you like.  This recipe is very inner changeable.

Now, in my house I cook big meals and freeze them in freezer containers so that my hubby can just grab whatever he wants and throw it in microwave and eat a good balanced meal.   You can do this too.  Every recipe I make is freezable.  🙂